Print

Wholesome Green Bean Casserole with Perfectly Crispy Onions

green bean casserole - featured image
Print Recipe

This green bean casserole features a creamy homemade mushroom sauce, tender-crisp green beans, and perfectly crunchy pan-fried onions. It’s comfort food made from real ingredients, simple enough for a weeknight but special enough for a holiday table.

Ingredients

Scale
  • 1 ½ pounds fresh green beans, trimmed and cut into 2-inch pieces
  • 8 ounces cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tablespoons unsalted butter
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk
  • ½ cup heavy cream
  • ½ cup low-sodium chicken or vegetable broth
  • 1 teaspoon fresh thyme, chopped (or ½ teaspoon dried)
  • 1 teaspoon salt, plus more for blanching water
  • ½ teaspoon black pepper, freshly ground
  • ¼ teaspoon nutmeg, freshly grated if possible
  • 1 large yellow onion, thinly sliced into rings (for topping)
  • ½ cup buttermilk (for topping)
  • ½ cup all-purpose flour (for topping)
  • ¼ cup panko breadcrumbs (for topping)
  • 1 teaspoon paprika (for topping)
  • ½ teaspoon garlic powder (for topping)
  • ½ teaspoon salt (for topping)
  • Vegetable or canola oil, for frying (about 1 cup)

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Blanch the green beans: Bring a large pot of salted water to a boil. Add the trimmed green beans and cook for 3 minutes. Drain immediately and transfer to a bowl of ice water to stop the cooking. Let sit for 2 minutes, then drain again and set aside.
  3. Start the crispy onions: Place the thinly sliced onion rings in a shallow bowl and pour the buttermilk over them. Let them soak for 10 minutes. In a separate bowl, whisk together the flour, panko, paprika, garlic powder, and salt.
  4. Fry the onions: Heat about 1 inch of oil in a medium saucepan or deep skillet to 350°F (175°C). Working in batches, dredge the buttermilk-soaked onions in the flour mixture, shaking off excess. Carefully lower into the hot oil. Fry for 2-3 minutes, turning once, until golden brown and crispy. Transfer to a paper towel-lined plate and sprinkle with extra salt while hot. Set aside.
  5. Cook the mushrooms: In a large skillet, melt 2 tablespoons of butter over medium-high heat. Add the sliced mushrooms and cook without stirring for 3 minutes. Stir and cook for another 2-3 minutes until browned. Add the diced onion and cook for 4 minutes, until softened. Add the minced garlic and cook for 30 seconds, until fragrant.
  6. Make the sauce: Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Once melted, sprinkle the flour over the vegetables and stir constantly for 1 minute. Slowly pour in the milk, heavy cream, and broth, whisking continuously to prevent lumps. Bring to a gentle simmer and cook for 3-4 minutes until thickened. Stir in the fresh thyme, salt, pepper, and nutmeg. Taste and adjust seasoning.
  7. Combine everything: Add the blanched green beans to the skillet with the sauce. Stir gently to coat every bean.
  8. Assemble the casserole: Transfer the green bean mixture to a greased 9×13-inch baking dish. Spread into an even layer. Bake for 20 minutes, until bubbly around the edges.
  9. Add the topping: Remove the casserole from the oven and sprinkle the crispy onions evenly over the top. Return to the oven and bake for another 5-7 minutes, until the onions are heated through and the casserole is golden and bubbling.
  10. Rest before serving: Let the casserole sit for 5 minutes before serving.

Notes

Do not skip blanching the beans; it prevents a watery casserole. Watch oil temperature when frying onions (325-350°F). Season as you go for depth. The sauce can be made up to 2 days ahead. For extra crunch, toast panko before using. Let casserole rest 5 minutes before serving.

Nutrition

Keywords: green bean casserole, crispy onions, homemade, Thanksgiving, comfort food, side dish

Find it online: https://flurpchef.com/wholesome-green-bean-casserole-with-perfectly-crispy-onions/